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Hearty Lasagna

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy, Eggs Italian Main dish, Low-cal, Meats 9 Servings

INGREDIENTS

3/4 lb Ground round
Vegetable cooking spray
1 c Chopped onion
3 Garlic cloves, minced
1/4 c Chopped fresh parsley, divid
1 cn Whole tomatoes (28 oz. can) undrained and chopped
1 cn Italian-style stewed tomatoes (14 1/2 oz. can) undrained and chopped
1 cn Tomato sauce-no salt added (8 oz. can)
1 cn Tomato paste (6 oz can)
2 ts Dried oregano
1 ts Dried basil
1/4 ts Pepper
2 c Nonfat cottage cheese
1/2 c Parmesan cheese (1 oz.0 finely grated –fresh
1 pk Ricotta cheese-nonfat (15oz)
1 Egg white, lightly beaten
12 Lasagna noodles (cooked)
2 c Italian provolone cheese shredded (8 oz)
Oregano sprigs-fresh (opt.)

INSTRUCTIONS

Cook meat in a large saucepan over medium heat until browned, stirring to
crumble; drain and set aside. Wipe pan with a paper towel. Coat pan with
cooking spray; add the onion and garlic, and saut. 5 minutes. Return meat
to pan. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes.
Remove from heat.
Combine remaining 2 tablespoons parsley; cottage cheese, and next 3
ingredients in a bowl; stir well, and set aside.
Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated
with cooking spray. Arrange 4 noodles over tomato mixture; top with half of
the cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup
provolone. Repeat layers ending with noodles. Spread the remaining tomato
mixture over noodles.
Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake for
10 minutes. Let stand for 10 minutes before serving.. Garnish with oregano,
if desired. From: Cooking Light, January/February 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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